With spring in the air the chickens are a-layin’.

I was inspired to try a quiche that married the plethora of eggs we currently have and a mountain of vegetables for a good dose of nutrients in the morning. It turned out divine and has been a quick breakfast that everyone has enjoyed. Don’t let the fact that the spinach turned the eggs green keep you away. This recipe is a keeper!

Garden Quiche on a Sweet Potato Crust

Crust:

• 1 large sweet potato, cooked & peeled
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp salt
• 2 eggs

Quiche:

• 8 eggs
• 2 cups spinach
• 1 tsp baking soda
• 1/2 cup mushroom pieces
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 cup red bell pepper, seeded & chopped
• 2 Tbsp refined coconut oil

1. Preheat oven to 375 degrees F.
2. Mix the sweet potato, onion powder, garlic powder,1/4 tsp salt, and 2 eggs together in a large bowl until well combined.
3. Spoon into a 9″ spring form pan and flatten until even on bottom.
4. Bake for 20-25 minutes or until the crust is no longer gooey.
5. While the crust is baking, in a skillet melt the coconut oil on medium heat, then add onion and red pepper and saute until onion becomes translucent.
6. Add mushrooms, and saute them for 3 minutes, then set aside to cool.
7. While it cools, whisk together eggs, baking soda, pepper, and salt.
8. Add spinach and whisk into the eggs.
9. Whisk in onion-bell pepper mixture.
10. Pour into the spring form pan on top of sweet potato.
11. Bake on 375 degrees Fahrenheit for 30 minutes or until the egg is firm.

Do you have a favorite quiche recipe?